Bamia

Okra is known as "bamia" in almost every Mediterranean country. This is a classic Middle Eastern okra recipe that can make an okra lover out of the staunchest objector. First, you have to know how to choose the best.

Plump, unblemished, bright green pods 2 to 3 inches in length will be tender and not stringy when cooked. Store in the refrigerator and use within a day or two to ensure freshness, flavor, and nutrients. If slicing, always do so just before adding or they will ooze and you’ll loose the smooth texture. Frozen is acceptable, but do not thaw before using in your recipe.

1 pound fresh or frozen okra, trim tough tip from fresh okra

3 tomatoes, coarsely chopped or 1 (14.5 ounce) can chopped tomatoes

4 garlic cloves, finely chopped

3 tablespoons olive oil

juice of one lemon

1 tablespoon sugar

¼ cup water, plus

1 teaspoon salt

1. In a large skillet with a tight fitting lid, combine all ingredients. Bring to a boil, lower heat, cover and simmer 20 minutes. Uncover, add more water, ¼ cup at a time, as needed to maintain a stew-like consistency. Do not stir. Continue to cook, adding water as needed, 30-40 minutes until okra starts to fall apart. Remove from heat and cool slightly.

2. Arrange okra on round serving platter in a wheel pattern, with the small ends at the center. Spoon any tomatoes remaining in the pan over okra, or mound in the middle of the plate as shown.

Go from Sephardic to Southern with this recipe for soul satisfying Chicken and Okra Gumbo when you want your bamia New Orleans style!

More on the history and health benfits of bamia.